Ready to warm up your winter evenings with something irresistibly delicious? Our roundup of 21 Cozy Winter Salmon Recipes is here to transform your dinner routine into a series of comforting, flavorful feasts. Perfect for home cooks looking for quick, seasonal, and satisfying meals, these recipes promise to keep you cozy all season long. Dive in and discover your next favorite dish!
Maple Glazed Salmon with Roasted Winter Vegetables
Few dishes embody the harmony of sweet and savory quite like this maple-glazed salmon, paired with a medley of roasted winter vegetables. Perfect for a cozy dinner, it’s a testament to how simple ingredients can transform into an extraordinary meal.
Ingredients
- For the salmon:
- 4 (6-ounce) salmon fillets
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- For the vegetables:
- 2 cups cubed butternut squash
- 2 cups Brussels sprouts, halved
- 1 cup sliced carrots
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the maple syrup, soy sauce, 1 tablespoon olive oil, minced garlic, and 1/2 teaspoon black pepper to create the glaze for the salmon.
- Place the salmon fillets on one side of the prepared baking sheet and brush each fillet generously with the maple glaze.
- In a large bowl, toss the butternut squash, Brussels sprouts, and carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the vegetables on the other side of the baking sheet in a single layer, ensuring they’re not overcrowded to allow for even roasting.
- Roast in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and caramelized at the edges.
- Halfway through cooking, brush the salmon with any remaining glaze and stir the vegetables to ensure even browning.
- Remove from the oven and let the salmon rest for 2 minutes before serving to allow the juices to redistribute.
Uniting the rich, buttery texture of salmon with the earthy sweetness of roasted vegetables, this dish is a celebration of winter’s bounty. Serve it atop a bed of quinoa or with a side of crusty bread to soak up the delectable glaze.
Salmon and Sweet Potato Chowder
Brimming with the rich flavors of the sea and the earthy sweetness of root vegetables, this Salmon and Sweet Potato Chowder is a comforting bowl that promises to delight the senses. Perfect for those crisp evenings when only something hearty will do, it’s a dish that balances elegance with homely comfort.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups sweet potatoes, peeled and cubed
- For the broth:
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tsp thyme
- 1 bay leaf
- For the salmon:
- 1 lb salmon fillet, skin removed and cut into chunks
- Salt and pepper to season
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Add sweet potatoes to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
- Pour in chicken stock, add thyme and bay leaf, then bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
- While the soup simmers, season salmon chunks with salt and pepper. Set aside.
- Once sweet potatoes are tender, remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in heavy cream, then gently add salmon pieces. Cook on low heat until salmon is just done, about 5 minutes. Avoid stirring too much to keep the salmon intact.
- Remove from heat and let stand for 5 minutes before serving.
Perfectly creamy with chunks of tender salmon and sweet potatoes, this chowder is a symphony of textures and flavors. Serve it with a sprinkle of fresh dill or a side of crusty bread for an extra touch of indulgence.
Garlic Butter Salmon with Creamy Spinach
Revered for its simplicity and depth of flavor, this Garlic Butter Salmon with Creamy Spinach is a testament to the elegance of combining fresh ingredients with precise technique. Perfect for a weeknight dinner that feels anything but ordinary, it promises a harmonious blend of rich, buttery salmon and velvety spinach.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the creamy spinach:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and pepper. Brush this mixture evenly over the salmon fillets.
- Place the salmon on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For extra flavor, broil the salmon for the last 2 minutes.
- While the salmon bakes, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Tip: Work in batches if your skillet is small to ensure even wilting.
- Pour in the heavy cream, then season with salt, pepper, and nutmeg. Simmer for 2-3 minutes until the sauce thickens slightly. Tip: Stir constantly to prevent the cream from curdling.
- Serve the salmon over a bed of creamy spinach. Opt for a plate that contrasts the vibrant colors of the dish, enhancing its visual appeal as much as its taste.
Outstanding in its balance, the dish offers a tender, flaky salmon with a golden crust, complemented by the creamy spinach’s smooth texture and subtle spice. Consider garnishing with lemon wedges or a sprinkle of fresh dill for an extra touch of elegance.
Salmon and Lentil Stew
Unveiling a dish that marries the richness of salmon with the earthy depth of lentils, this stew is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. Perfect for a cozy evening, it promises a comforting embrace with every spoonful.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- For the salmon:
- 1 lb salmon fillet, skin removed, cut into 1-inch pieces
- 1 tsp smoked paprika
- Salt, to taste
- For finishing:
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
- While lentils cook, season salmon pieces with smoked paprika and salt. Tip: For even seasoning, sprinkle spices over the salmon and gently toss to coat.
- Once lentils are tender, gently fold in the seasoned salmon pieces. Cover and cook for an additional 5 minutes, or until salmon is just cooked through. Tip: Avoid stirring too much to keep the salmon pieces intact.
- Remove from heat. Stir in fresh parsley and lemon juice. Tip: The lemon juice brightens the dish, so add it just before serving to preserve its freshness.
With its tender lentils and flaky salmon, this stew offers a delightful contrast in textures, while the smoked paprika adds a subtle warmth. Serve it with a crusty bread to soak up the flavorful broth, or over a bed of quinoa for an extra protein boost.
Honey Mustard Salmon with Brussels Sprouts
Just as the summer sun begins to wane, our Honey Mustard Salmon with Brussels Sprouts emerges as a harmonious blend of sweet and savory, perfect for a refined yet comforting dinner. This dish marries the rich, buttery texture of salmon with the earthy crunch of Brussels sprouts, all brought together with a glossy, tangy honey mustard glaze.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- For the honey mustard glaze:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp lemon juice
- For the Brussels sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, and lemon juice to create the glaze. Set aside.
- Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Tip: Ensure the salmon skin is down for even cooking.
- Toss the Brussels sprouts with olive oil, salt, and pepper in a separate bowl, then spread them out on the baking sheet around the salmon.
- Brush the salmon fillets generously with the honey mustard glaze, reserving some for later. Tip: Use a pastry brush for an even application.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are tender and slightly charred. Tip: For extra caramelization, broil for the last 2 minutes.
- Remove from the oven and drizzle the remaining glaze over the salmon before serving.
The salmon boasts a perfectly caramelized exterior with a moist, flaky interior, while the Brussels sprouts offer a delightful contrast with their crispy edges. Serve this dish atop a bed of quinoa or with a side of roasted sweet potatoes for a complete, nutrient-packed meal.
Salmon and Kale Pasta
Harmoniously blending the richness of salmon with the earthy tones of kale, this pasta dish is a testament to the beauty of simple, yet sophisticated flavors. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful interplay of textures and tastes.
Ingredients
- For the pasta:
- 8 oz fusilli pasta
- 4 cups water
- 1 tbsp salt
- For the salmon and kale:
- 1 lb salmon fillet, skin removed and cut into 1-inch pieces
- 2 cups kale, stems removed and leaves chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp garlic powder
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the salmon pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook for 3-4 minutes per side, until golden and just cooked through. Remove from skillet and set aside.
- In the same skillet, add the chopped kale and sauté for 2-3 minutes until slightly wilted. Tip: For extra flavor, deglaze the skillet with a splash of water to lift any browned bits from the salmon.
- Reduce the heat to low. Add the heavy cream, Parmesan cheese, lemon juice, and garlic powder to the skillet. Stir until the cheese is melted and the sauce is smooth, about 2 minutes.
- Add the cooked pasta and salmon back to the skillet. Gently toss to combine and warm through, about 1-2 minutes. Tip: For a creamier sauce, reserve 1/4 cup of pasta water to adjust the consistency.
- Serve immediately, garnished with additional Parmesan cheese if desired. Tip: For a refreshing contrast, serve with a side of lemon wedges to brighten the dish.
This Salmon and Kale Pasta offers a luxurious creaminess from the sauce, perfectly balanced by the tender flakes of salmon and the slight crunch of kale. Elevate your presentation by serving it in warmed bowls, ensuring every bite is as comforting as it is elegant.
Smoked Salmon and Dill Quiche
Zesty and sophisticated, this Smoked Salmon and Dill Quiche marries the rich, smoky flavors of salmon with the fresh, herbal notes of dill, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises to impress with its elegant simplicity and depth of flavor.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup smoked salmon, chopped
- 2 tbsp fresh dill, chopped
- 1/2 cup Gruyère cheese, grated
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the flour and salt for the crust. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Tip: Blind baking prevents the crust from becoming soggy.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
- Spread the chopped smoked salmon, dill, and Gruyère cheese evenly over the pre-baked crust.
- Pour the egg mixture over the salmon and cheese. Tip: For an even bake, gently shake the quiche to distribute the filling.
- Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
Lusciously creamy with a hint of smokiness, this quiche is a delight when served warm, accompanied by a crisp green salad or a glass of chilled white wine for a truly refined meal.
Salmon and Butternut Squash Risotto
Kaleidoscopic in flavor and texture, this Salmon and Butternut Squash Risotto marries the richness of the sea with the earthy sweetness of autumn’s favorite squash, creating a dish that’s as nourishing as it is decadent.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- For the salmon and squash:
- 1 lb salmon fillet, skin removed and cut into 1-inch pieces
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For finishing:
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, or until tender and lightly caramelized.
- While the squash roasts, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the Arborio rice to the skillet, stirring to coat each grain with the fat, and toast for 2 minutes until slightly translucent around the edges.
- Pour in the white wine, stirring constantly until fully absorbed. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Season the salmon pieces with a pinch of salt and pepper. In the last 5 minutes of the risotto cooking, gently fold the salmon and roasted butternut squash into the risotto, allowing the salmon to cook through.
- Remove the skillet from the heat. Stir in the remaining 1 tbsp butter and the Parmesan cheese until creamy. Adjust seasoning if necessary.
- Garnish with fresh parsley before serving. For an extra touch of elegance, serve the risotto in warmed bowls with a drizzle of high-quality olive oil.
Exquisite in its creamy texture and balanced flavors, this risotto offers a delightful contrast between the tender salmon and the sweet, caramelized squash. Consider topping each serving with a sprinkle of crispy pancetta for an added layer of flavor and texture.
Salmon with Cranberry Orange Glaze
On a crisp evening, nothing elevates a simple salmon fillet quite like a vibrant cranberry orange glaze, offering a perfect balance of sweet and tart with a glossy finish that promises to impress.
Ingredients
- For the salmon:
- 4 (6-ounce) salmon fillets, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the glaze:
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillets dry with paper towels to ensure a crispy skin, then brush both sides with olive oil and season with salt and pepper.
- Place the salmon skin-side down on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, combine cranberries, orange juice, honey, balsamic vinegar, orange zest, and cinnamon in a small saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally, and cook for 10 minutes until the cranberries burst and the sauce thickens slightly.
- Once the salmon is cooked, spoon the warm glaze over each fillet, serving immediately for the best flavor and texture.
Flaky and moist, the salmon pairs beautifully with the glossy, tangy-sweet glaze, creating a dish that’s as visually stunning as it is delicious. Consider serving atop a bed of wild rice or alongside roasted Brussels sprouts for a complete meal that celebrates the season.
Salmon and Wild Rice Casserole
Zesty and wholesome, this Salmon and Wild Rice Casserole marries the rich flavors of the sea with the earthy tones of wild rice, creating a dish that’s as nutritious as it is indulgent. Perfect for a cozy dinner or a sophisticated brunch, it’s a versatile recipe that promises to delight.
Ingredients
- For the casserole:
- 1 cup wild rice
- 2 cups water
- 1 lb salmon fillet, skin removed and cut into chunks
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and water is absorbed.
- While the rice cooks, heat olive oil in a skillet over medium heat. Add salmon chunks and cook for 3-4 minutes until just opaque. Remove from heat and set aside.
- In a large bowl, mix cooked wild rice, salmon, heavy cream, Parmesan cheese, salt, and pepper until well combined.
- Transfer the mixture to a greased casserole dish.
- In a small bowl, combine breadcrumbs, melted butter, and parsley. Sprinkle evenly over the casserole.
- Bake for 20-25 minutes until the topping is golden brown and the casserole is bubbly.
Succulent and satisfying, this casserole offers a delightful contrast between the creamy interior and the crispy topping. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to impress.
Salmon and Root Vegetable Pie
Nothing embodies the essence of comfort and sophistication quite like a Salmon and Root Vegetable Pie, a dish that marries the richness of the sea with the earthy sweetness of garden-fresh produce. Perfect for any season, this pie is a testament to the beauty of combining simple ingredients to create something truly extraordinary.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 tsp salt
- For the filling:
- 1 lb salmon fillet, skin removed and cut into 1-inch pieces
- 2 cups mixed root vegetables (carrots, parsnips, and sweet potatoes), peeled and diced
- 1/2 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the flour and salt for the crust. Add the chilled butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust flaky.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling by combining the salmon, root vegetables, heavy cream, dill, lemon zest, salt, and pepper in a bowl.
- Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
- Pour the filling into the crust, spreading it evenly.
- Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with a fork or your fingers. Tip: Cut a few slits on the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
Marvel at the golden, flaky crust that gives way to a creamy, flavorful filling, where the salmon and root vegetables shine in perfect harmony. Serve this pie with a crisp green salad or a dollop of crème fraîche for an extra touch of elegance.
Salmon with Pomegranate Molasses
Captivating the senses with its vibrant colors and rich flavors, this Salmon with Pomegranate Molasses is a dish that promises to elevate any dining experience. Combining the succulent texture of perfectly cooked salmon with the sweet and tangy depth of pomegranate molasses, it’s a recipe that delights in both simplicity and sophistication.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pomegranate molasses glaze:
- 1/4 cup pomegranate molasses
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated ginger
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillets dry with paper towels to ensure a crispy skin, then brush both sides lightly with olive oil and season with salt and pepper.
- Place the salmon on the prepared baking sheet, skin side down, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, whisk together the pomegranate molasses, honey, soy sauce, and grated ginger in a small saucepan over medium heat. Simmer for 3-5 minutes until the glaze thickens slightly.
- Once the salmon is cooked, brush the top of each fillet generously with the pomegranate molasses glaze.
- Broil the salmon for 1-2 minutes until the glaze is bubbly and caramelized, watching closely to prevent burning.
Marvel at the glossy sheen of the pomegranate molasses glaze as it coats the salmon, offering a perfect balance of sweetness and acidity. The tender flakes of salmon paired with the sticky, rich glaze create a dish that’s as visually stunning as it is delicious. Serve atop a bed of quinoa or with roasted vegetables for a complete meal that’s sure to impress.
Salmon and Apple Salad with Walnuts
Lusciously combining the richness of salmon with the crisp sweetness of apples, this salad is a symphony of textures and flavors, elegantly tied together with the earthy crunch of walnuts.
Ingredients
- For the salad:
- 1 lb fresh salmon fillet, skin removed
- 2 cups mixed greens
- 1 large apple, thinly sliced
- 1/2 cup walnuts, toasted
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Season lightly with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing. Tip: Adjust honey to balance the acidity to your liking.
- Once the salmon is cooked, let it cool slightly, then flake into large pieces.
- In a large bowl, combine mixed greens, sliced apple, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
- Add the flaked salmon on top of the salad. Tip: For an elegant presentation, arrange the salmon pieces artfully over the greens.
Perfectly balanced, this salad offers a delightful contrast between the tender salmon and crisp apples, with the walnuts adding a satisfying crunch. Serve it on a platter for a shared meal or plate individually for a refined presentation.
Salmon and Beetroot Tartare
Salmon and beetroot tartare is a visually stunning and delicately flavored dish that marries the richness of fresh salmon with the earthy sweetness of beetroot, creating a harmonious blend of textures and tastes that’s as pleasing to the palate as it is to the eye.
Ingredients
- For the tartare:
- 1 lb fresh salmon, skinless and diced into 1/4-inch cubes
- 1 medium beetroot, peeled and diced into 1/4-inch cubes
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup finely chopped chives
- Salt to taste
- For serving:
- 1 avocado, sliced
- Microgreens for garnish
- 4 slices of toasted baguette
Instructions
- In a large mixing bowl, gently combine the diced salmon and beetroot, taking care not to break the salmon pieces.
- Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified, then drizzle over the salmon and beetroot mixture.
- Add the chopped chives and a pinch of salt to the bowl, then fold the ingredients together until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the tartare chills, toast the baguette slices until golden and crisp, about 5 minutes in a 350°F oven.
- To serve, arrange the avocado slices on a plate, spoon the tartare over the avocado, and garnish with microgreens. Serve with the toasted baguette slices on the side.
The salmon and beetroot tartare offers a delightful contrast between the creamy avocado and the crisp toast, with each bite delivering a burst of fresh, vibrant flavors. For an extra touch of elegance, consider serving it in individual rings to showcase the beautiful layers.
Salmon with Creamy Leek and Potato
Perfectly balancing richness and freshness, this Salmon with Creamy Leek and Potato dish is a testament to the elegance of simple ingredients coming together. Paired with a velvety leek and potato base, the salmon becomes the star of a meal that’s both comforting and sophisticated.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the creamy leek and potato:
- 2 cups leeks, thinly sliced (white and light green parts only)
- 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken stock
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 3 minutes until the skin is crispy. Flip and sear the other side for 2 minutes. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add the leeks and sauté for 5 minutes until softened.
- Add the diced potatoes to the skillet and cook for another 5 minutes, stirring occasionally.
- Pour in the heavy cream and chicken stock, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, or until the potatoes are tender.
- Return the salmon fillets to the skillet, nestling them into the leek and potato mixture. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through.
- Tip: For an extra touch of elegance, garnish with fresh dill or chives before serving.
- Tip: Ensure the potatoes are diced uniformly for even cooking.
- Tip: Let the salmon rest for a couple of minutes after baking to allow the flavors to meld beautifully.
Juxtaposing the creamy, tender leek and potato mixture with the flaky, rich salmon creates a dish that’s as delightful to eat as it is to present. Serve it alongside a crisp green salad or steamed asparagus for a complete meal that’s sure to impress.
Salmon and Parsnip Puree
Delightfully elegant yet surprisingly simple to prepare, this Salmon and Parsnip Puree combines the rich, buttery texture of perfectly cooked salmon with the sweet, earthy notes of parsnips, creating a dish that’s as nutritious as it is luxurious.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the parsnip puree:
- 2 cups parsnips, peeled and chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, bring a pot of water to a boil. Add the chopped parsnips and cook until tender, about 10 minutes. Drain well.
- Transfer the cooked parsnips to a blender. Add heavy cream, butter, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- To serve, spoon the parsnip puree onto plates and top with the baked salmon fillets.
Here, the velvety smoothness of the parsnip puree contrasts beautifully with the flaky, moist salmon, offering a dish that’s both visually stunning and deeply satisfying. For an extra touch of elegance, garnish with a sprinkle of fresh dill or a drizzle of lemon-infused olive oil.
Salmon with Spiced Pear Chutney
Combining the rich, buttery texture of salmon with the sweet and tangy notes of spiced pear chutney creates a dish that’s as sophisticated as it is comforting. Perfect for a dinner party or a special weeknight meal, this recipe promises to elevate your culinary repertoire with its harmonious blend of flavors.
Ingredients
- For the salmon:
- 4 (6-ounce) salmon fillets, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the spiced pear chutney:
- 2 ripe pears, peeled and diced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
- Season the salmon fillets with salt and pepper on both sides, then brush lightly with olive oil for a golden crust.
- Place the salmon skin-side down on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon bakes, combine the diced pears, apple cider vinegar, brown sugar, cinnamon, ginger, cloves, and salt in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the pears are soft and the chutney has thickened.
- Remove the chutney from the heat and let it cool slightly; it will continue to thicken as it cools.
- Serve the baked salmon hot, topped with a generous spoonful of the spiced pear chutney.
Delight in the contrast between the tender, flaky salmon and the chunky, aromatic chutney, which adds a burst of sweetness and spice to every bite. For an extra touch of elegance, garnish with fresh thyme or serve alongside a crisp green salad to round out the meal.
Salmon and Chestnut Stuffing
Nothing heralds the arrival of the holiday season quite like the rich, comforting aromas of a well-prepared stuffing. Our Salmon and Chestnut Stuffing combines the luxurious texture of fresh salmon with the earthy sweetness of chestnuts, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- For the stuffing:
- 1 lb fresh salmon, skin removed and diced
- 1 cup roasted chestnuts, roughly chopped
- 2 cups day-old bread, cubed
- 1/2 cup unsalted butter, melted
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1/2 cup chicken stock
- 1 large egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter.
- In a large mixing bowl, combine the diced salmon, chopped chestnuts, bread cubes, melted butter, parsley, and thyme. Gently toss to ensure even distribution.
- Pour in the chicken stock and beaten egg, then season with salt and pepper. Mix until all ingredients are moistened but not soggy.
- Transfer the mixture to the prepared baking dish, pressing down lightly to form an even layer.
- Bake for 30-35 minutes, or until the top is golden brown and the salmon is cooked through. For an extra crispy top, broil for the last 2-3 minutes.
- Let the stuffing rest for 5 minutes before serving to allow the flavors to meld beautifully.
With its crispy golden crust and moist, flavorful interior, this Salmon and Chestnut Stuffing is a showstopper. Serve it alongside roasted vegetables or as a unique stuffing for poultry to elevate your holiday meal.
Salmon with Caramelized Onion and Thyme
On a plate where elegance meets simplicity, this dish combines the rich, buttery texture of salmon with the sweet depth of caramelized onions and the aromatic whisper of thyme, creating a harmony of flavors that’s both sophisticated and comforting.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, then sear them skin-side down for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes, then transfer to a baking sheet and finish in the oven for 5-7 minutes, or until the salmon is just opaque in the center.
- In the same skillet, melt 2 tbsp butter with 1 tbsp olive oil over low heat. Add the thinly sliced onions, sugar, and salt, stirring occasionally. Cook for 25-30 minutes until the onions are deeply golden and caramelized, adding the thyme leaves in the last 5 minutes of cooking for fragrance.
- Serve the salmon topped with the caramelized onions and thyme. A sprinkle of fresh thyme leaves on top adds a final touch of color and flavor.
As you take your first bite, the flaky salmon melts in your mouth, complemented by the sweet and savory onions with a hint of thyme. Consider serving this dish over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that’s as beautiful as it is delicious.
Salmon and Celeriac Remoulade
Elegance meets simplicity in this Salmon and Celeriac Remoulade, a dish that combines the rich, buttery texture of salmon with the crisp, slightly nutty flavor of celeriac, all brought together with a creamy, tangy remoulade sauce. Perfect for a sophisticated lunch or a light dinner, this recipe promises to delight the palate with its harmonious blend of textures and flavors.
Ingredients
- For the salmon:
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the celeriac remoulade:
- 1 medium celeriac, peeled and julienned
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Season the salmon fillets with salt and pepper on both sides, then drizzle with olive oil.
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: For extra flavor, add a slice of lemon on top of each fillet before baking.
- While the salmon is baking, prepare the celeriac remoulade by combining the julienned celeriac, mayonnaise, Dijon mustard, and lemon juice in a large bowl. Season with salt and pepper to taste. Tip: Let the remoulade sit for at least 10 minutes before serving to allow the flavors to meld.
- Once the salmon is done, serve each fillet atop a generous portion of celeriac remoulade. Tip: Garnish with fresh dill or parsley for a pop of color and freshness.
Juxtaposing the tender, flaky salmon against the crunchy, creamy remoulade creates a delightful contrast in every bite. Serve this dish with a side of crusty bread to soak up the remoulade, or alongside a simple green salad for a complete meal.
Salmon with Winter Herb Crust
Delight in the harmonious blend of flavors and textures with this exquisite salmon dish, where a crisp winter herb crust meets the tender, flaky fish beneath. Perfect for a sophisticated dinner, it’s a testament to the beauty of seasonal cooking.
Ingredients
- For the salmon:
- 4 (6-ounce) salmon fillets, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the winter herb crust:
- 1 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted unsalted butter
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels, then brush them lightly with olive oil and season with salt and pepper.
- In a medium bowl, combine the breadcrumbs, parsley, thyme, rosemary, Parmesan cheese, melted butter, and lemon zest to create the herb crust mixture.
- Press the herb crust mixture evenly onto the top of each salmon fillet, covering the flesh completely.
- Place the crusted salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
- For an extra crispy crust, broil the salmon for the last 2 minutes of cooking, watching carefully to prevent burning.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and aromatic, the winter herb crust adds a delightful crunch to the succulent salmon, making each bite a celebration of winter flavors. Serve alongside a crisp white wine and a side of roasted vegetables for a meal that’s as visually stunning as it is delicious.
Conclusion
You’ve just discovered 21 cozy winter salmon recipes that promise to warm your heart and delight your taste buds. From hearty dinners to light lunches, there’s something for every home cook to love. We invite you to try these delicious dishes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!
